You all seem to be such proficient chefs. Well here is a place to share some of that cooking knowledge. Or do you have a cooking problem? Ask away. Jams and chutneys go here too.
Shirlz wrote:What are your opinions on this - will it be edible or not?
Does it also add yeast? In that case it might be edible... Otherwise I'd say - well, you should get your dental insurance sorted first! Rye bread is rather solid, anyway (as you know from the bread you've eaten at my place ).
Ina
I'm a size 10, really; I wear a 20 for comfort. (Gina Yashere)
For those who like sourdough bread but have had disasters with week-long starters, or just don't want to take that long making one, have you considered using a 2-day yoghurt method instead?
Here's a one recipe I found online to give you an idea.
I use a bit of plain yoghurt in my starter and if I'm making soda bread-might help.
And if it doesn't seem to be rising much as starter-I set mine for a week first-add a bit more yogurt and a spoonful of sugar, the yeasts need sugar to survive.
I must admit that I use "bought" sourdough starters whenever I start a new batch. As I don't make bread that often (just myself to bake for, and if I do it too often I eat too much of it!), I tend to keep the starter in the fridge or freezer in between; and sometimes it just goes off - as when I have the freezer turned off for a while (currently the case, end of last season's products, and waiting for new stuff to go in).
Well, I keep getting these starters sent from Germany; haven't seen them in shops here as yet. But my friends and family in Germany know I make my own bread, so they keep sending me these packs of sourdough culture for birthday and Christmas. They are supposed to make an "instant" sourdough; but I still leave it for a few days before I use it.
Ina
I'm a size 10, really; I wear a 20 for comfort. (Gina Yashere)
Rye bread is rather solid, anyway (as you know from the bread you've eaten at my place 
).
Lois